Post by marlaoh on Jan 13, 2003 7:32:30 GMT -6
Florentine Ham Casserole
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1 clove garlic, minced
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1 cup milk
2 eggs, beaten
1/8 teaspoon black pepper
1/8 teaspoon ground oregano
1/8 teaspoon nutmeg
2 cups CURE 81 ham, cut into thin strips
1 (10-ounce) pkg. frozen chopped spinach, thawed and drained
1/2 cup shredded mozzarella cheese
Heat oven to 350°F. In small saucepan, cook mushrooms, onion,
and garlic in hot butter until tender. Stir in flour and milk.
Cook and stir over medium-low heat, 4 to 5 minutes or until
thickened and bubbly.
Gradually stir abut half of the hot mushroom mixture into beaten
eggs; return all to saucepan. Stir in black pepper, oregano, and
nutmeg. Cook and stir 2 additional minutes. Stir in ham and
spinach. Spoon into 1½-quart casserole. Sprinkle with cheese.
Bake 30 minutes or until thoroughly heated.
Makes 4 servings
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1 clove garlic, minced
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1 cup milk
2 eggs, beaten
1/8 teaspoon black pepper
1/8 teaspoon ground oregano
1/8 teaspoon nutmeg
2 cups CURE 81 ham, cut into thin strips
1 (10-ounce) pkg. frozen chopped spinach, thawed and drained
1/2 cup shredded mozzarella cheese
Heat oven to 350°F. In small saucepan, cook mushrooms, onion,
and garlic in hot butter until tender. Stir in flour and milk.
Cook and stir over medium-low heat, 4 to 5 minutes or until
thickened and bubbly.
Gradually stir abut half of the hot mushroom mixture into beaten
eggs; return all to saucepan. Stir in black pepper, oregano, and
nutmeg. Cook and stir 2 additional minutes. Stir in ham and
spinach. Spoon into 1½-quart casserole. Sprinkle with cheese.
Bake 30 minutes or until thoroughly heated.
Makes 4 servings